Cauliflower Pickle

Ingredients

  • 2 large cauliflowers (approx. 1kg each)
  • 6 large onions, finely sliced
  • 2 tablespoons salt
  • 1 tablespoon mustard
  • 1 tablespoon all purpose curry powder
  • 1 tablespoon turmeric
  • ½ cup cornflour
  • 1kg sugar
  • 10 cups water
  • 1 bottle Wild’s Ezy-Sauce

 

Method

Trim cauliflowers, cut into flowerettes and add to a large bowl with sliced onion. Stir through salt, and then cover and stand for 12 hours. Drain off any liquid and put aside. Combine mustard, curry powder, tumeric and cornflour with ½ cup cold water. Add water to a saucepan with sugar and cornflour mixture, stirring until mixture boils and thickens. Boil for 5 minutes, and then add Wild’s Ezy-Sauce, cauliflower and onions. Boil for 30 minutes or until vegetables are tender. Using a small jug or ladle, fill into sterilised jars and cover loosely. Allow to cool before sealing.

Makes approximately 5.6 litres.

Serving Suggestions: best accompanied with smoked beef, pork, corned beef or cheddar cheese.

 

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